Easy Tomato Gazpacho

Ingredients

• 2 ½ pounds large tomatoes (4-5), cored and cut into pieces
• 1 English cucumber, cut into chunks
• 1 medium red bell pepper, seeded and cut into pieces
• 1 large clove garlic, crushed
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 2 tablespoons plus 1 teaspoon red-wine vinegar, divided
• 1 teaspoon plus a pinch of salt, divided
• 1/2 teaspoon plus a pinch of ground pepper, divided
• 1 avocado
• ¼ cup chopped fresh basil

Directions

1. Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.
2. Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.
3. Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.